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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • ½ tablespoon oregano
  • 1 teaspoon fresh thyme, finely chopped
  • 1 x 400 g (14 oz) can chickpeas, drained
  • 1 litre (4 cups) vegetable stock
  • 125 g (4.5 oz) orzo
  • Juice of 1 large lemon
  • 2 tablespoons tahini
  • 125 g (4.5 oz) baby spinach
  • ½ bunch fresh dill, chopped
  • Salt and pepper to taste
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